Crispy Pakoras
Pakoras are vegetable fritters, mixed with spices and chickpea flour to make a thick paste. I like to fry mine but you can also air fry them. Ramadan is right around the corner. In desi households, pakoras are a must. I make all sorts of pakoras but crunchy aloo palak is my favorite.
Servings: 8
Calories: 266kcal
Ingredients
- 1/2 bunch fresh spinach
- 2 medium potatoes
- 1 large onion
- 1 tsp salt or to taste
- 1 tsp red chili powder
- 1 tsp coriander seeds lightly crushed
- 1.5 cups chickpea flour besan
- 3/4 cups water
- 3 cups oil for frying
optional spices
- 1/2 tsp cumin seeds
- 1/2 tsp carrom seeds ajwain
- 1/2 tsp fenugreek leaves meethi
Instructions
- Cut your potatoes into thin sticks, I used a grater but you can also hand cut it.
- Slice onion and cut spinach.
- Wash all of your vegetables either before or after cutting and let all of the water drain.
- Now add besan, salt, red chili, cumin, coriander seeds, ajwain, and fenugreek leaves.
- Add a little bit of water and mix it. Make a thick paste.
- You should still be able to see vegetables. Don’t add too much flour. I started with 1 cup and then added about 1/4 cup more.
- Heat your oil. Drop a spoonful of batter into the oil and fry the pakoras until nice and crunchy on medium-high heat.
Video
Notes
Note:
- It is important to add just enough besan that coats the vegetable. Too much besan will make the pakoras soggy.
- Use fresh ingredients to make crispy pakoras.
- Cutting technique is also very important for crispy pakoras.
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 331mg | Potassium: 571mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2079IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg